Alcohol Volume: 15%

Rice:Yamada Nishiki, Hino Hikari
Polish: 65%

SMV :2.86
Acidity :1.6
Yeast :901
Squeezing Method :Yabuta Method
Pasteurised :One TimePasteurised

Point :
Food Pairing :Oden, Grilled chicken(Yakitori)

Sake description :
Kimoto Junmai Warm Sake
Nakano Shuzo is a Kura established in 1874 in Oita Prefecture. It stands as the only sake brewery in Kitsuki City, Oita. Its main brand Chiebijin is named after the first proprietress called Chie, with the aim to brew more delicious and loved sake for every person who drinks Chiebijin. To reveal the flavourful Chiebijin sake the water is one of the key points. Chiebijin sake uses water from Rokugou Manzan pumped up from as low as 200m underground. The use of the water results in a mellow mouthfeel, sweetness, umami and lively acidity. Interestingly, in Nakano shuzo rice is fermented while playing classical music by the famous Mozart to encourage the process further.

Even though it has a beautiful taste, you can feel the depth, and the umami and sourness increase the deliciousness when warmed. Raw preparation. Glucose produced by Aspergillus oryzae, nitrous acid produced by natural nitrate-reducing bacteria, and lactic acid produced by natural lactic acid bacteria are all used to prevent the growth of bacteria and only grow sake yeast in this traditional method of making shubo.
In the process, it was accompanied by a process called motosuri (also called yamaoroshi), in which the koji and steamed rice are ground.
Only the strong yeast survives because the yeast is nurtured while natural selection takes time.
Sake produced with style have a rich and deep flavour, and the difference in skill and experience tends to be reflected in the quality.